Brie Toasts with Bacon Plum Jam

The Evolution of the Crawdad Lunch
In our family, we have a phenomenon known as the Crawdad Lunch. Crawdad Lunch does not, in fact, include any crawfish. Crawdad Lunch was born on the shores of Lake Tahoe when my nephews and my kids refused to come back to the beach to eat a sandwich because they couldn’t tear themselves away from fishing for crawdads off the pier.

An authentic Crawdad Lunch consists of salami, crackers (usually Ritz or Wheat Thins), and some sort of sliced cheese. On a good day, some fruit would have also been consumed. But, you know how that goes.

The Crawdad Lunch has evolved over the years. But, each and every kid still eats it to this day—parents too. The Ritz crackers will make the occasional appearance. But, lately, all the components have become more sophisticated. Though let’s be real, a lot of what goes into making the perfect crawdad lunch depends on what you have on hand.

Salami is still a staple. But, prosciutto, Coppa, or even a lovely little country pate will work. The sliced cheese has graduated from your basic Colby Jack to some tangy Irish Dubliner, a nutty Toma, or a creamy Brie. Bonus points if you get the snack-sized Brie. Fresh mozzarella is also a great choice. Fruit or veggies are no longer optional. I like the crunch of grapes or apples, but cold cucumber slices or carrots can bring the same satisfaction.

Lately, I have been adding some spreads to my crawdad lunch. Sometimes a little fig jam and other times a little pepper relish, or, my favorite, some pimiento cheese. Essentially, Crawdad Lunch is your own personal charcuterie board. And, I love me a good charcuterie board. Crawdad Lunch is just how I justify not sharing….

This recipe for Brie Toasts with Bacon Plum Jam is easily adapted for a Crawdad Lunch. You can slice some brie and put it on a slice of toasted baguette or a cracker. Or, for the truly unapologetic cheese lover, just dollop a little bit of the jam on the brie bites and shove it all in your mouth…heaven!

Brie Toasts with Bacon Plum Jam Recipe
Adapted from Taste of Home
Yields about 30 toasts Read more…

McConnell’s Coffee Ice Cream

Photo of a glass of McConnell's Coffee Ice Cream with a cookie and a spoon

McConnell‘s Coffee Ice Cream is legit, steel-toed-boots-to-the-dome coffee ice cream. It’s built to the same specs it has been for decades. It’s a coffee fanatic’s combo of cold brew and house-made espresso, infused into fresh, grass-fed milk & cream. Pretty exciting. Read more…

Coffee Marinated Fajitas

Café Con Football
Meteorologically, it is fall. And, by that, I mean that the mere fact that the calendar says September means fallen leaves crisp mornings, and a whole lotta pumpkins with or without the spice.

Here in California, we know that just because it says September doesn’t mean that it isn’t 105 degrees outside. The only remotely accurate sign, for me, that fall has in fact arrived, is that my posterior has been parked on the couch the last two Saturdays watching college football.

The start of college football means that I have been doing some grilling ‘cause what is watching a game without some sort of grilled something? I mean sure, it’s not like I haven’t been grilling all summer but flipping the calendar means changing to more fall flavors. See, somewhere deep in my whacked-out brain I have this thing, this sense that certain flavors are just for certain seasons.

Perfect example? I would never make a pork roast in July. Pork roast is a fall and winter thing. I know. I got issues, man. So, with this in mind, the rubs and marinades that I use to grill in the fall turn from the brighter, lighter flavors of summer to something deeper and more intense in flavor.

One of my favorite ways to do this is by using coffee in my marinades or rubs. The coffee doesn’t really add a lot of coffee flavor, but it gives whatever you’re grilling just a little bit more depth. It also works really well with the smokiness of dried chilies. This makes it a no brainer for grilled Mexican dishes.

Brewed coffee in marinades is excellent as a tenderizer—which is key if you are using cuts like flank steak or skirt steak for tacos. One of my favorite recipes is for Coffee-Marinated Fajitas. It’s Perfect for feeding a hungry crowd of rabid football fans.

Coffee Marinated Fajitas
Adapted from Food 52
Yields 4 to 6 servings

This fajita is extremely flexible and super delicious. And, in this recipe, coffee is working behind the scenes. The enzymes have transformative powers. They masterfully tenderize a tougher cut of meat and bring out the depth of flavor. Read more…

Jittery John’s Cold Brew

Glass of Jittery John's Cold Brew over ice with milk

Jittery John’s Cold Brew Coffee Concentrate is made from a blend of locally roasted single-origin beans and chicory. This special blend yields tasting notes of chocolate and citrus with an ultra, full-bodied flavor that is dense, rich, and smooth. It is crafted by hand from a unique recipe Read more…